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How to Make Whipped Cream (Bold Baking Basics)

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Hi Bold Bakers!

Whipping cream seems like a little bit of a no brainer right? Put cream in a bowl and whip with a whisk until it is thick.

However, it seems to be one thing that the Bold Baking Community struggles with and for good reason. In every country, cream is different. It comes in different forms and is called different things.

There is whipping cream, single cream, heavy cream and so on. It is a bit over whelming to be honest and you want to make use you buy the right cream because it is an expensive ingredients and you don’t want to mess it up.

Do you have trouble making my No Machine Ice Cream? I hear a lot that when trying to whip cream for my ice cream that it over whips. The only way to stop this from happening is to teach you what you need to look for as you are whipping. By knowing just by looking at the cream is a skill you can easily learn. Watch the video below where I show you where to stop and how not to over whip cream.

Here are a few countries where I know which cream works best for whipping: 

  • UK: Whipping Cream
  • Netherlands: Slagroom
  • Philippines: Whipped cream or heavy cream

How to Whip Cream Successfully:

1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks.

2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.

3. Under whip rather than over whip – If you are making my 2 Ingredient No Machine Ice Cream  and are worried if you have whipped it too much, then stop whipping. It’s better to under whip then over whip. Over whipping cream can separate and make butter.

4. Keep a close eye – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast.

5. Watch my How To Video – This will show you what you should be looking for when whipping cream and also when you should stop whipping.

Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.

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192 Comments

  1. Jancy Firoz on July 15, 2017 at 7:44 am

    Hi Gemma,
    I live in Kuwait as u said above in your video we have a separate liquid whipping cream in our country so can I use it to make the 2 ingredient ice cream or can I use a thick cream which doesn’t whip

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2017 at 3:28 am

      Hi Jancy,
      I think you have the liquid cream which I use here in the US.
      The fat content will determine whether it will whip up or not. Check the label. 35% – 49.4% fat content will be good for whipping. if you have this in oyur store you will not need the substitute one, which is really a jellied/set milk,
      Gemma 🙂

  2. Nilay on June 19, 2017 at 3:00 am

    Hi Gemma,
    In my country we don’t have heavy cream but we have whipping cream which is %35 fat. Can I use whipping cream as a substitute instead of using heavy cream? If I can’t, is there a substitute of heavy cream?

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 3:44 am

      Hi there Nilay,
      I use dairy cream for most recipes. .This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature.
      35% fat content fresh cream will whip up well, and I understand that this is good in the ice cream recipes.
      The recipe you are looking at here is just a substitute, which will be good in cheesecake, or as a side dish, but not to be used if you can find real dairy cream.
      There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  3. Susu on June 1, 2017 at 11:15 am

    hi there , here in Panama we don´t have heavy cream can I use whipping cream instead for making this ice-cream?
    thank you !

    • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2017 at 3:14 am

      Hi there Susu,
      The cream I use is heavy/double cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  4. Parita on May 10, 2017 at 1:14 pm

    Hey I would like to know which brand of cold cream did you use in this video.. I have just moved to USA California and not able to figure out which brand of whipping cream whips perfectly.. In India I used to use Delight, Rich and Tropolite which worked perfectly for all my baking requirements.. It would be great if you could reply. Thanks in advance. :-)

    • Profile photo of Gemma Stafford Gemma Stafford on May 11, 2017 at 1:48 am

      Hi Parita,
      Cream is not about brands in the US. It is about using fresh dairy cream which you will find in the chill section of your store, any store really!
      Take time to check the labels, and the nutritional information. The higher the fat content of a fresh cream, the quicker it will whip up. Cream, 35% fat content and upwards to about 48% fat (heavy cream) is best to whip, hold its’ shape, and have good mouth feel. It is also the one which will make butter if it is over whipped. In the US it is not really expensive. It must be used quickly, as it will go bad in a short period, and it must be kept refrigerated.
      You will love this produce when you try it, it is endlessly useful in all sorts of cooking. Single cream is lower fat and will not whip! Double cream will whip. Heavy cream is best for my ice cream recipe. Good to have you with us here in California, and with BBB,
      Gemma 🙂

      • Parita on May 12, 2017 at 2:47 pm

        Hey Thanks for replying. I did try using heavy whipping cream but it went flat (started melting) in 5-10 mins of me still frosting cake. So I was wondering if there is any nondairy whipping cream available in USA like Rich, Tropolite etc.. which is available in India, it would be great. Its great to work with those creams.. Thanks. 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2017 at 12:35 am

          Hi Parita,
          Heavy cream would not normally melt! I have never seen that happen in the way you describe.
          I have never worked with non dairy creams, as I tend to use natural things, most of the time.
          Buttercream would be good too, or Swiss buttercream for results which hold up really well for a long time.
          Gemma 🙂

  5. Melen Grace Tornea on April 19, 2017 at 1:24 am

    hi can i ask you on how to make all purpose cream nestle into a whip cream hope you can reply

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2017 at 2:00 am

      This is a good question! My how to make whipping cream recipe is a substitute cream, not real cream, and cannot be use for all purposes.
      All purpose cream, as made by Nestle, is NOT a fresh dairy cream. It is a manufactured product, made from milk powder and milk fats, and sold in countries which do not have a dairy industry. It is good for some purposes, but it is not real cream. Fresh dairy cream is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

  6. Chasie Caduhada on March 31, 2017 at 10:37 pm

    Hi Gemma! What should I use to whip cream if I don’t have a stand mixer, electric hand mixer nor a whisk? Can I use fork? Lol. I’m dead serious about this even though this sounds so funny! By the way, I’m still amazed by your videos! I love it!

    • Profile photo of Gemma Stafford Gemma Stafford on April 1, 2017 at 3:01 am

      Hi there,
      Two questions here, neither of which are silly!
      1. If you do not have a mixer you can use a fork, or better still two forks, back to back! I have done this before and it works, but you need elbow grease, and the right cream.
      2. The right cream is fresh dairy cream, not Milk. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Milk is not cream, the fat content of fresh dairy milk is 3.5% so will never whip up to be cream.
      Gemma 🙂

  7. MUNIRA on March 30, 2017 at 6:30 am

    Hii gemma..
    I am a big fan of yours… love all your recipes
    .. i hve made alot thngs frm ur videos..
    Jst one question please.. the fresh cream that is available here in tanzania is in a solid form.. while your video shows a liquid form. Will tht work for your ice cream recipe

    • Profile photo of Gemma Stafford Gemma Stafford on March 31, 2017 at 3:20 am

      Hi there,
      I am not sure what you are getting in Tanzania!
      The cream I use is fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  8. Joana on January 21, 2017 at 6:28 am

    If by chance anyone here is portuguese the best cream to use is “Natas Longa Vida”. It has 45% fat content. ?

    • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 9:37 am

      Hi Joana, Than kyou for this, I will make a not of this for other Bold Bakers,
      Gemma 🙂

  9. RJ Pereyras on January 6, 2017 at 4:21 am

    Hey Gemma! Can you explain the difference of whipping cream and heavy whipping cream? I live here in the Philippines and there is whipping cream that is imported which is the Arla’s whipping cream. Is Arla’s whipping cream fresh? And did you bought the cream fresh from the cow but bought from the store? What brand are you using for your ice cream recipes?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:04 pm

      Hi there,
      This is the most difficult question I get here. The cream I use is fresh dairy cream. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, wil not work for everything.
      Arla is fresh dairy cream which has been heat treated to prolong its’ life. i have never used this for ice cream, but it is a good product for lots of purposes. The recipe for ‘whipped cream’ here on my website is not fresh dairy cream, it is a set milk, just a substitute really. I hope this helps,
      Gemma 🙂

  10. Jency Andrade on January 3, 2017 at 3:01 am

    Hi Gemma, i am one of your subscribers I really like how you make things simple in all of your recipes i am really inspired by you that I started to do some of your recipes like the ice cream. But the problem is here in the philippines whipped cream is hard to find and very expensive if you will find one i can see that in your suggestion that we can use all purpose cream Am i going to do the same procedures as shown on your video? thanks in advance and happy new year??????

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 12:21 pm

      Hi there,
      This cream must be fresh dairy cream. All purpose cream in the Philippines (Nestle brand) is a powdered milk with milk fats, a good product, but not what will work in this recipe. There are other creams called all purpose, which are lower fat dairy cream, and these can work if well chilled before whipping.

      Fresh dairy cream: This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  11. Noor-ul-Ain on November 30, 2016 at 11:05 pm

    Hi Gemma,
    hope you are doing great….

    I am from Pakistan and am your huge fan and of-course of your recipes. I am going to try your no-bake Oreo cheese cake on birthday of my fiance. One thing which is bothering me that i have to send the cake to other city and the cake will for sure be staying whole day and night at the courier shop, where there is no cold storage or refrigerator which is unfortunate. I assume that the cake will melt during this time and will be ruined. What do you suggest me that the cake may not be ruined. As you know December is running now and the weather is not that much cold here yet so what should i do as i really want to surprise him by making his birthday cake.

    Awaiting your response.

    lots of love and prayers

    Noor

    • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 1:43 am

      Hi there, this is the wrong cake for this! It needs to be kept refrigerated up to serving time. The ingredients are perishable, and it will indeed spoil. I would suggest the Best ever chocolate cake, which will have a better chance of holding up, though cookies would be best of all!
      Gemma 🙂

      • Noor-ul-Ain on December 1, 2016 at 1:50 am

        Thanks Gemma for your kind advise, i will surely act upon.

        Kindly give me the chocolate cake recipe as well as the cookies recipe which i will follow for sure….

        Awaiting your response.

        Thanks once again…

        • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 2:06 am

          All of these recipes are here on my website, check them out!
          Gemma 🙂

  12. Kryztel on November 29, 2016 at 5:08 am

    Hi Gemma! can I use all-purpose cream in this recipe? in place of the heavy cream or whipping cream? And may I ask the similarities and differences of the three (all-purpose, heavy, whipping)? Also, can I use all-purpose cream in place of heavy cream and whipping cream for any recipe? sorry for the tons of questions though.

    • Profile photo of Gemma Stafford Gemma Stafford on November 29, 2016 at 8:48 am

      Hi there,
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives are good for some purposes, but not for my ice cream recipe.
      All purpose cream is a product manufactured by Nestle, distributed in the Philippines, among other places, this is made with milk powder, and milk fats, it is not real fresh dairy cream, this cannot really be replicated,
      Gemma 🙂

      • Kryztel on December 14, 2016 at 7:14 am

        Can you give me the fat percentages of the different kinds of milks and creams please; so I’d have a guide. thank you a lot!

        • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 4:01 am

          Type of cream Minimum fat content
          Single cream Contains no less than 18% milk fat (Not sterilised)
          Double cream Contains no less than 48% milk fat
          Whipping cream Contains no less than 35% milk fat
          Gemma 🙂

  13. Tionuh on October 9, 2016 at 3:59 pm

    Hi Gemma! When you make whipped cream, do you usually leave it unsweetened (for things like cream puffs or swiss roll cakes) or do you add a bit of sugar to it? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 10, 2016 at 1:29 am

      Hi there,
      Yes, I usually leave it unsweetened, as the other ingredients are sweet, so it balances things out. 🙂

  14. Ami on September 11, 2016 at 3:38 am

    Hi gemma..i really like your ice cream recipe..but a bit confuse.as i know there is 2 kind of whipping cream.one is for cake topping and one is for dessert..which one you are using?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 1:41 am

      Hi Ami, This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

  15. Profile photo of Sophialumy Sophialumy on August 29, 2016 at 5:34 am

    hi Gemma,
    I am from Indonesia. When i went to the store they said that the cream was not selled. can you make a video of how to make homemade cream not whipped.Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 30, 2016 at 2:59 am

      Remember that this is an alternative to fresh dairy cream. You cannot actually make dairy cream, this is made by cows! The alternative will be useful for some purposes. As a topping, in cheesecakes etc. it cannot full replace the real thing!
      Gemma 🙂

  16. Shar on August 28, 2016 at 9:09 am

    Hey Gemma,

    I was making your 2 ingredient ice cream, and I decided to whip fresh cream using this recipe. You don’t get heavy cream where I live (Mumbai, India) so I used cold fresh cream, though it separates into a thicker and a thinner liquid, and I used both (which was probably my mistake). My kitchen is probably the hottest part of my house and it’s extremely humid here. The cream showed no sign of thickening and just got thinner – even after whipping it for a good 15 minutes or so in my stand mixer. I didn’t chill the bowl – which I shall do next time, and I luckily found a packet of dream whip and an ice bath to transfer the thin cream into to get it to finally whip. The ice cream was great regardless. Should I have not included the thinner part of the cream? Is there any other way to get it to whip? Love your recipes, and the basics are really helping me out! Thanks! xx

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:41 am

      This is a tricky one!
      I use fresh cream from cows milk, from the chill section of my store. it will spoil in a day or so at room temperature, if over-whipped it will turn to butter!
      It sounds like you have a manufactured alternative. One of the other Bold bakers sent me this: Cream:
      India: You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      I hope this will help you,
      Gemma 🙂

      • Parita on May 7, 2017 at 2:01 pm

        There is also another brand in India known as Delight which also works best… just 15 to 20 mins of whipping… 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2017 at 1:00 pm

          Ho Parita,
          I checked up on this one. This seems to be a heat treated cream, I could not find fat content on the website. Does it say ‘creamer’ on the pack? Which recipes have you used this for? I am at a loss to figure out what is available in the warmer countries around the world. This a particular problem where there is not a traditional dairy industry. Thank you for this,
          Gemma 🙂

          • Parita on May 10, 2017 at 1:12 pm

            I have used it for decorating my cakes.. it has worked well for me.. plus I dont need to add sugar or vanilla essence to it I can use as it is after whipping. Rich, Tropolite and Amul (Red & White tetra pack) are also equally nice. I’ll try and share more details about the delight whipping cream as and when I can and Thanks for replying.



  17. lile on August 27, 2016 at 2:42 am

    can i use pura cream or thickened cream or not

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 3:00 am

      Hi Lile,
      It is a big question!
      In Australia this is a brand, and i think it is available in the chilled cabinet of the supermarket. If it is it is probably pure cream from cows milk. If it is on the shelf then it is a cream like product, and not the same thing. Fresh cream will spoil in a few days, even in the fridge, this is a way to know the difference!
      Gemma 🙂

      • Shreyas on May 7, 2017 at 5:32 am

        Gemma, As you said in one of your above replies, in India, we do get Tropolite and Richards whipping cream but they are non dairy-Made from various hydrogenated oils.Although they do whip up,they do not taste the same as dairy.

        Amul was one of our only saviours from the problem but it has stopped making the dairy whipping cream….😢

        In India,we do get cream which is 25% fat(called fresh cream here).But im not sure if it will whip.Plz help

        • Profile photo of Gemma Stafford Gemma Stafford on May 9, 2017 at 2:25 am

          Hi there,
          I have difficulty discovering what is what in the warmer countries! In the US, and in Europe, it would not be permissible to label a product as fresh dairy whipping cream, if it is not such! Whipping cream can be made from powdered milk, and milk fats, this will whip, but when added to condensed milk it will separate, and turn to liquid.
          25% fat content cream is what we would know as a single cream, not suitable for whipping.
          The cream I use is fresh, heavy, dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
          Gemma 🙂

  18. Suzie on August 16, 2016 at 9:10 am

    I chill my bowl and my beaters as well. I find it really does make a difference.

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 3:26 pm

      makes a huge difference. Same thing with making my ice cream and also pastry making 🙂

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